Letter T

Letter T

TABASCO:
(ref nec) Tabasco sauce, originally from Louisiana. Recipe patented in 1870. Edmund Mc Ilhenny, an Irish-Scotsh immigrant, invented this mixture of ground peppers and salt that aged three years.
TOBACACCO:
(boulangerie.net) Regional bread from the Jura.
TABLAGE:
(Ac of chocolate) Chocolate work done on a marble with a spatula. From melted chocolate at 50-55 °C, pour 90% of the melted chocolate on a marble, and, using a spatula, spread the chocolate to cool it to a homogeneous temperature of 28 °C. Recover the tabled chocolate and put it back to heat, in order to make a mixture at a temperature of 32 °C.
TABLE (SET THE TABLE / SET THE TABLE):
(ref nec) This expression comes from the Middle Ages, when meals in castles were served on "tables" which, for practical reasons, were boards placed on trestles. "Set the table" meant that the board and supports were moved to the place where one wanted to eat. Since then, the meaning has evolved and the expression simply means that cutlery and other utensils are prepared before preparing to eat.
TABLE:
(Dic Ac of chocolate) Action of developing a mass of chocolate on a marble by mastering the curve of crystallization temperatures.
SAPPER'S APRON:
(http://www.patrimoine-lyon.org/traditions-lyonnaises/la-gastronomie-lyonnaise) Lyon specialty. Pieces of double fat cut in the cap (also called honeycomb) or in the belly, breaded before being passed in the pan or grilled and accompanied by gribiche sauce.
The name would come from the cowhide apron worn by the soldier sappers under Napoleon III.
TABOULÉ
(CNRTL) Food from the Near East, based on couscous mixed with a fine mince of tomatoes, parsley, onions and fresh mint leaves, seasoned with olive oil and lemon, which are served fresh.
TAGLIATELLE
(TLFi) Pasta cut into long flat, thin and fairly wide strips. From the Italian tagliare; cut, derived from its method of manufacturing long sheets of dough cut into strips.
"Taillé en tagliatelle": vegetables cut with a mandolin in a kind of long and flat-shaped strips.
TAILLADIN
Pierre François La Varenne, 1651: Tailladin soup: Make a pafte seasoned with salt, spread it & cut it as small as you point out" bread it with the poëfle, & cook it with a little good broth. Eftant well stewed, take very little bread, & garnish it with your tailladins, season like the fïdelles, then serve.
Another way.
If you have a little thin paste or puff pastry, spread it out, & cut it into a tailladin, pass it in refined butter, garnish with your soup, & serve.
Thus, tailladins are first thin strips, and then thin strips of lemon or orange. }
Size:
(Civa) Size, 's Schnida: pruning is done manually during the vegetative rest of the vine. In Alsace, only the Guyot size is allowed. They consist of leaving, after pruning, one or two branches, depending on the production objectives. Then the left branches are arched.
(ref nec) Fan pruning: pruning of cylindrical vegetables, possibly fluted in a spiral beforehand, finely cut lengthwise, while keeping a part intact towards the peduncle in order to keep the slats between them, then flattened in the shape of a fan. For example, zucchini, eggplant, pickles.
(ref nec) Waffle cutting: size of vegetable slices 2 to 3 mm thick, with an intercrossed grid revealing small holes, cut with a mandolin with a special blade.
CUT
(ref nec) Action of cutting vegetables respecting the size and shape of the appellation (julienne, brunoise, paysanne...).
TAILOR:
(IPCF) Provence. Egg pasta, fresh or dry, finely cut by hand. This variety was produced throughout the Ubaye valley. In the past, taillerins were made in the spring, at a time when there were many eggs. They were made in large quantities, put to dry on sheets, then kept in canvas bags or metal boxes. They were consumed in the soup. They were also served interspersed with grated cheese and then we ended up watering everything with the juice of a civet or a roast.
TAJINE:
(TLFi) Stew of varied composition, of North African origin.
(TLFi) p. meton., terracotta dish with a conical lid in which this stew cooks.
TALMUSE:
(Nicolas de Bonnefons, Délices de la campagne) "You will pull under the roll a piece of puff pastry that you will form in a circle, in the middle of which you will put Cheese Stuffing; you will close your dough from the top, making it three horns, which is the figure of the Talmouse; however, you will let some of it appear in the middle, which will not be enclosed so that it eats in the oven & takes color while cooking. "
(TLFi) Salty pastry made of a triangular-shaped puff pastry, garnished with a cheese preparation sometimes with the addition of choux pastry, which is consumed hot and of which there is a sweet variant based on frangipane.
HEEL:
(The book of the companion butcher-caterer) Remaining of a product that can no longer be made saleable slices.
(The book of the companion butcher-caterer) Piece of wood or cooked ring used to reduce the amount of product in the presentation of a piece; also used to maintain the last slices of this piece.
(bakery) Croutons of a bread.
(ISO for containers) Inwardly curved or conical part of a container joining the lower part of the body to the bottom.
DRUM:
(CNRTL) Coarse dish; bad cooking. Abbreviation for pot-en bouille.
TO DRUM:
(CNRTL) Cooking.
SIEL:
(cocktails) Tool used to filter the smallest particles of a mixture (pulp, ice cubes), when serving the drink in the glass. Use in hand with a sieve (in English: fine strainer).
SIEZE:
(TLFi) Pass (a substance) through a sieve or through what plays the role of a sieve: flour, bread crumb, etc. Generally, we sift powders, but also fruits (puree), creams or appliances (e.g. bomb appliance). The goal is to "homogenize" the product by holding in the siever the parts that are too large or foreign to the sifted product. Sieling also facilitates mixtures (for example, flour and yeast).
STAMP:
(Kitchen directory) Are made of bread and rice. Those made of bread are cut in various shapes, are fried with clarified butter and glued to meat ice cream.
STAMP:
(ref nec) Arrange small hazelnuts of butter on the surface of a sauce to avoid crusting.
(ref nec) Put a layer of dough in a small mold with a pad.
TANGO:
(L.Bromberger, Paris Bistro) Grenadine beer
TANNAT:
(Ribereau-Gayon) Red grape variety from the Southwest, with a pronounced tannic character.
TANIN (or TANNIN, prefer spelling with a single n):
(Dic ac fr) Composed of the phenol family, most often water-soluble, found in some plants and which has various properties, including astringency.
(TLFi) Organic compound contained in many plants, especially in barks and woods (oak, chestnut, acacia, quebracho), roots (heather, badan), leaves (sumac, gambier), fruits and pods (myrobolam, acacia), tanning galls (oak galls), juices and gums (kino), and which is used for various purposes, especially in skin tanning, ink manufacturing or in pharmacology.
(Dupré, 1972) Note: The tannin spelling is preferable for its simplicity.
(H. This) The term tannin is often used wrongly to refer to phenolic compounds, especially in the world of wine. The phenolic compounds of plants are numerous, and a particular category of phenolic compounds is that of tannins (let's insist: tannins are all phenolic compounds, but there are phenolic compounds that are not tannins).
Tannins are the phenols that tan, which can be related to proteins, in order to strengthen the cohesion of the skin.
In wine, it is true that there are phenolic compounds, and especially tannins. However, while all tannins are phenolic compounds, not all phenolic compounds in wine are tannins.
Tannins
by H. This vo Kientza
Tannins... "The wine is tannic"... "The tannins are melted"... The word "tannin" is often used in cooking and in sommellerie, but the use made of it is contrary to the truth. Let's explain.
In wine, there are compounds of various kinds: first water, then ethanol, then other compounds called succinic acid, tartaric acid, malic acid, lactic acid, phenolic compounds, amino acids, sugars, minerals, and a host of odor compounds.
"Compound": this means "class of molecules". For each compound, there are billions and billions of molecules, all identical. For example, ethanol is a compound, and in a bottle of wine there is about a million billion billion.
Now let's come to the phenolic compounds, or "phenols": these are compounds whose molecules are made of at least six carbon atoms chained in a hexagon, with, attached to one of the carbon atoms, an oxygen atom itself linked to a hydrogen atom.
Various different molecules, all corresponding to "phenolic compounds", can exist, when other carbon atoms are added, or when other oxygen atoms linked to hydrogen atoms are grafted. And so, when there are several groups made of an oxygen atom linked to a hydrogen atom, we speak of "phenols".
And tannins? These are even more particular compounds: phenolic compounds that can tan, which means that they are able to band to proteins, as in the leather of clothes, belts, shoes...
These compounds are bitter or astringent, as appropriate. And they are found in many vegetable materials, such as wood: if tree bark is cooked in water, a very astringent and tannic solution is recovered. And it is true that some wines contain tannins, as we can see by putting a sip of a tannic wine in the mouth, chewing it, then spitting it out: we see that the tannins have bound to saliva proteins and have generated deposits.
So yes, there are tannins in wines, but especially phenolic compounds, which are also responsible for the color.
When wine ages, phenolic compounds react either with each other or with other wine compounds. And in particular tannins bond together, forming chemical aggregates that lose the ability to be astringent: tannins have therefore not melted, but, on the contrary, they have aggregated! And changes in taste, astringency, color... are not only due to tannins, but to all phenolic compounds.
I therefore dream of a renovation of the food professions where, instead of saying anything about tannins, professionals use the right words, to their own attention, but above all to the attention of their customers.
SO MUCH FOR SO MUCH:
(ref nec) Mixture of icing sugar and powdered almonds in a 50/50 dosage, hence its name "so much for so much" (50% of one and 50% of the other). This product is sold ready in specialty stores for pastry. But you can do it yourself.
TANNIC:
(H. This) Should be said of a wine rich in tannins, but is actually called wines containing phenolic compounds giving a feeling of astringency (characterized by the drying of the mouth).
TANUR or TABUN
(bakery) (- 8000 to - 5000): small oven possibly buried, made of clay and having a cone trunk shape. Invented in the East, it is still used today; it consumes little wood. Some later models are placed on the floor and have a draw system at the base.
TAPENADE:
(H. This) Olli (see this term) of olives, capers (tapen, in Provençal) obtained by grinding these ingredients with olive oil; may contain salted anchovies.
TAPIOCA:
(CNRTL) Starch extracted from the roots of cassava, a plant native to South America. Its discovery dates back to the time when indigenous peoples already used this root to cook. The cassava was then exported to other parts of the world, including Asia and Africa, where it became a staple food.
BAR CARPET:
(cocktail) Rubber service mat arranged on the bar track, used to define a clean surface for serving drinks; it makes it possible to recover any liquid poured by "negigence" (in English bar mat).
SERVICE MAT:
(sommelier) Rubber service mat arranged on the worktop or bar track, used to define a clean surface for the preparation/service of various beverages or storage (hardware, glassware) (in English service mat).
WALLPAPER:
(Ref nec) Synonym of "shirt".
TAPPIT:
(ISO) Wine bottle with a capacity of 3 imperial quarters (about 3.5 L).
TARAMA:
(TLFi) Appetizers of Greek origin composed of smoked cod eggs with oil or fresh cream, and consumed sprinkled with lemon juice.
TARARE:
(Panckoucke Encyclopedia) Device equipped with fins whose movement produced a current of air to drive out debris.
TARINE:
(ref nec) This cow is native to the Tarentaise valley in Savoie, not far from Albertville, but it nevertheless owes its origins to Indian-Asian brown cattle. It took its name Tarentaise in 1863, and its genealogical book was created in 1888. From this period, the Tarine quickly developed throughout Savoy, then throughout the Alps. La Tarine is a large mountaineer, adapted to temperature variations and rough terrain. Herds are usually carried into extensive grazing dairy systems. Raised for its excellent cheese qualities thanks to its milk rich in protein and fat, it has given birth to many cheeses of Controlled Designation of Origin that are now renowned. The Tarentaise, also called Tarine, is first recognized by her uniform fawn dress. Its stainness is weaker than many other dairies.
TARTARE
(Massialot) Chicken a la Tartare: cooked with bacon, salt, pepper, herbs, spices, parsley, chives; breaded, grilled.
Name of a sauce: see "tartare sauces"
Steak tartare: piece of minced beef tenderloin or sirloin with parsley, onions, capers, served raw with an egg yolk also raw.
VEAL TARTARE:
(ref nec) Minced veal and accommodated like beef tartare steak, but must be lightly seasoned so as not to mask the delicate veal meat.
PIE:
According to the TLFi, a pie would be a flat pastry, usually round, made of a dough base with a rim filled with various ingredients (fruits, jam, cream, frangipane, etc.) that are baked in the oven (except for some red fruits that are put raw on the cooked dough) and that are usually consumed cooled.
Orig. uncertain, prob. var. of pie* (cf. lat. medieval. torta, tarta, turta, tourta att. dep. late 9th century in the sense of "round bread" and "pie", v. NIERM.)
However, this definition is quite insufficient, and, in reality, we should name our "pies" flans, or tartlets, as indicated in the following article, publed in the Nouvelles gastronomiques:
"Tarte, by Hervé This.
By the way, what is a pie? The question seems silly, but we will see that our terminological uses are very wrong!
Let's start as often with a dictionary, a voucher, that of the CNRS, called Trésor de la langue française computerized. The latter tells us that a pie is a "Flat pastry, generally round, made of a dough base with a rim filled with various ingredients (fruits, jam, cream, frangipane, etc.) that is cooked in the oven (except some red fruits that are put raw on the cooked dough) and that is generally consumed cooled". This dictionary, which has the merit of giving the etymology of the words... unfortunately tells us that the origin of the word "pie" is uncertain, and that the word probably derives from pie, from the medieval Latin torta, tarta, turta, torta attested since the end of the 9th century in the sense of "round bread" and "pie".
But we know that this deserving dictionary is not always up to par, in terms of taste professions, so I went to look in the old cookbooks. I find a pie in 1319... but no recipe. I find only the word "tart" in 1604, in the book of Lancelot de Casteau, and no recipes. In 1643, the author who only signs with his initials L.S.R. also indicates that there are tartlets (no pie) of different shapes; and he does not talk about pies.
And comes, 1654, Nicolas de Bonnefons, cook of King Louis XIV, who gives a recipe for "Paste de façon de faire Tartes":
"To a flower bush, you will put six pounds of butter, & twenty eggs, you will soak everything with cold water, then you will quickly grind it, tighten it in a white cloth, & carry it in a cool place to take it if necessary when you want to make Tarts. You will note that in all pasta you always need a quarter of salt for each bod of flour, & if the butter is salted you only need half a quarter. "
This time, we see that the dough is intended to be lowered, for pies.
But, again, in 1822, the author of the Royal Cook (M. Viard) only speaks of "tartlets" (with frangipane):
"Cook fifteen tartlet molds with puff trimmings, fill them with frangipane, to which you will have added a little praline choux pastry; brown them, and place a small strip of puff pastry turned on them in the shape of a spiral; cook them in a hot oven: they are done, remove them, and glaze them white."
Now let's get to Joseph Favre, and his Universal Cooking Dictionary. He evokes the pie:
"TARTE, s. f. AU. Torts; English tart; Russian sladhipiroghe; ital. tartara, tarta. From the Low Latin tarta; Walloon, tâat.— Flat and round cake, today more commonly called flan. The word pie has rather remained the English expression of these types of cakes, whose fruits, which determine their name, are cooked in a special dish and covered with a dough: apple's tart, gooseberry tart, etc.; apple pie, currant, cherry, plum, rhubarb pie, etc.; synonym of flan (See this word). However, the pies are never covered with grills like flans."
What, a pie would be a flan, in good French? In other words, all our pies would be wrongly named, anglicized? That's why we would have only talked about tartlets, in the past!
So let's look at "tart":
"TART, s.f. Ail. Toertchen; English tartlet; Russian pirajok, tartaletha; ital. tarlarelto.
— Diminutive of pie. In the sixteenth century they were also called flannets. There are two types of tartlets: T. based on meat or fish, which are served as hot and cold appetizers, and sweet T. made from jams, fruit or cream, which are served as a dessert, at snack, or, more commonly, as a retail pastry between meals".
And what does he say about the word "flan"?
"FLAN, s. m. (Pastry term). German etymology Fladen, derived from the high ail. flado, hence the low Latin fiato; fiatonis; prov. flarïzon; ital. fiadine; angl. custard; rus. lepiochJca. — Pie prepared in a circle 2 or 3 centimeters high and of a variable circumference. The crust is always composed of a shortcrust pastry, while the filling varies between all the fruits, creams and appliances. There are two ways to prepare the flans, one is to prepare the dough in the flan circle, garnish it with fruit or cream and cook it; the other to cook the crust and then garnish it; this last mode is used by pastry chefs so as not to expose themselves to losing the fruit".
We find the previous meaning.
This makes us arrive chronologically at the Culinary Guide, by Escoffier, Gilbert and Fetu. There, we find:
"English-styll fruit pies. - They are made in special hollow dishes called pie dish, or dough dishes. The fruits, cleaned or peeled according to their nature, are arranged in the dish up to 1 centimeter from the edges, sprinkled with blonde brown or powdered sugar, and sprinkled with a spoonful of water. Cover with a layer of dark dough that is fixed on the edges of the dish as explained to the English Pâtés (chap. des Viandes de Boucherie). Wet the surface of the lid, sprinkle with powdered sugar, and bake in an oven of moderate heat. All English pies are made by this process, and all fruits can be used, even when they are still green, mainly grapes and mackerel currants".
For the tartlets:
"Tartlets. - Are subject to many modifications, and can, as the case may be, be garnished raw or in the form of white-cooked croutons. In this case, the croutons are coated with a light layer of the used stuffing and baked for a moment before receiving the sauced filling".
But then comes the recipe for the Lorraine quiche:
"Sugar-free milk flan whose bottom is garnished with thin slices of blanched and returned breast bacon and gruyère blades. "
And we can see that it's like our pies!
So let's go back to the computerized Treasury of the French language, since we have not consulted the word "flan", and we find:
"A. PASTRY. Sweet cream made with eggs, milk and flour that is baked in the oven; p. meton., pie topped with this cream.
Etymol. and Hist. 1. a) [End of the 11th century (ms. of 1190) fladon "disc intended to receive an impression by pressure" (RASCHI, Gl., ed. A. Darmesteter and D. S. Blondheim, t. 1, p. 67)]; 1376 flaon (Document ds DU CANGE, s.v. flans) 2. ca 1180 art culin. flaon (Proverbs au vilain, 237 ds T.-L.); end of the 13th century [ms.] flan (ROQUES t. 1, I, 1978). From the germ. occid. *flado, cf. l'a. h. all. flado "cake, galette, crepe" (GRAFF t. 3, col. 771), all. Fladen "id.", m. nerl. vlade "id. (VERDAM), v. FEW t. 15, 2, pp. 132b-134a. Flado is attested in b. lat. in the sixth century in the sense 2".
Finally, everything is clarified, in three ideas: (1) our flans are not only dough bottoms filled with an egg-based preparation, (2) our pies are derivatives of pies, with an Anglicism, and (3) we should, much more often, talk about tartlets! "
LINZ PIE:
(ref nec) Pie garnished with a raspberry jam without seeds, decorated with strips ("riolée") of fluted dough arranged in crosses on the pie and whose linzer dough is flavored with kirsch and cinnamon.
SANDWICH:
(CNRTL) Slice of bread generally intended to be covered with food, to be spread.
A toast (the word comes from "twisting") is a slice of bread covered with a substance that is easy to spread.
SPREAD:
(ref nec) Action of spreading a product in ointment (butter, compound butter, liver pâté...) on slices of bread or toast. Other terms used "butter", "mask".
TARTIFLETTE:
(Savoyard cuisine, S. Léveillé, ed. J-P Gisserot) Dish from the Aravis, originally composed of raw potatoes in cubes, sliced onions and cooked in melted Reblochon. Unlike those that are being made now, made of sliced potatoes and cooked in water, smoked bacon, onion and Reblochon, all cooked in a dish in the oven.
TARTRAZINE:
Yellow dye considered as an additive of code E102.
TARTARE:
(H. This) Tartar is a crystallization of calcium carbonate. Not to be confused with "wine tartar", which is mainly made up of potassium tartrate (+).
WINE TART
(Civa) Impure potassium tartrate crystals can sometimes form a deposit at the bottom of wine bottles. They are due to the precipitation of tartaric acid (+) and potassium following a drop in temperature. This reaction is quite spontaneous; it is generally observed in barrels. To avoid it in bottles, physical stabilization is carried out by cold before bottling.
PILE OF SALT:
(P. Lacam, New Pastry Memorial) In principle 12 gr. Dose used per liter or pound of flour in the manufacture of pasta.
CUP
(TLFi) Small container with a prow or ears, which is used to absorb a drink (usually hot).
WINE TASTERS
(CNRTL) Tin or glass pipette used to draw a small amount of wine through the drain of a barrel.
(CNRTL) Small flat cup, with godroned or flat edges depending on the region, with a handle surmounted by a thumb support, made of metal, used to examine the wine and taste it.
TATIN:
(ref nec) Tatin is the name given to an apple pie baked "inside down", under a dough lid but served "on the right", i.e. crust underneath and fruit on top.
RATE OF FLOUR EXTRACTION:
See "Ash content of flours".
FLOUR FLOUR FLIGHT:
(Code des usages Floure – October 2016) The labelling of flours bears the mention of the ash content, expressed as a percentage, reduced to the dry matter [ref nec: Ratio between the mass of the remaining ash after calcination of a flour sample in a laboratory furnace at 900°C, and the mass of this sample. The ash content is an indication of the mineral content of flour.]
However, this indication may be replaced by the mention of one of the approved types, each of the types corresponding to a range of ash rates, defined by ministerial order:
Name Ash rate of wheat flour (% reduced to dry matter)
Type 45: Below 0.50%
Type 55: From 0.50 to 0.60%
Type 65: From 0.62 to 0.75%
Type 80: From 0.75% to 0.90%
Type 110: From 1.00 to 1.20%
Type 150: Above 1.40%

Name Ash rate of rye and meteil flour (% reduced to dry matter)
Type 70: From 0.60 to 1.00%
Type 85: From 0.75% to 1.25%
Type 130: From 1.20 to 1.50%
Type 170: Above 1.50%

The types of flours are related to the extraction rate.
The lowest type corresponds to a flour that mainly contains the almond of wheat or
Rye (low extraction rate).
Conversely, wholemeal flours correspond to wheat flours of type 150 and rye flours of type 170 and include all the peripheral parts of the grains (high extraction rate). Thus, the ash content, correlated with the mineral material present in the flour, is all the lower the proportion of the grain envelope.
Each type of wheat and rye flour can be used in baking. The flours of others
cereals have no obligation to label an ash content or type, and can
also be used in baking.
The specifications established with the customers make it possible to define the complementary elements to the type of flour: composition (other possible ingredients), technological quality, health quality and delivery conditions.
However, it is specified that the addition of bean flour to wheat flour increases the ash content of the mixture; however, the ash levels indicated in the scale above correspond to analyses of pure wheat flours. Under these conditions and in agreement with the profession, it was decided that the maximum percentages could increase by 0.03% by 1%
of incorporated bean flour.
T-BONE:
(ref nec) The T-Bone (or Tee-Bone) is an American cut including the sirloin and the fillet, with a piece of column uniting the two pieces. This original presentation combines the presentation of the fillet and the tenderness of the fillet by adding the taste that the bone will give to the cooking. It is a very technical piece, because there is the bone to cut with a saw. Its preparation is reserved for experienced professionals.
TELLINE:
(ref nec) Bivalve lamellibranch mollusk, with a smooth, flat and elongated shell whose mantle is lined with tentacles. Its white flesh is stained with purple, brown or orange. The telline lives in the sandbanks of the Rhone delta. It is particularly consumed as an aperitif in the Camargue and Languedoc.
TEMPERAGE:
(ref nec) Operation by which chocolate is given a smooth and shiny appearance. It is a matter of melting the chocolate, cooling it to a first temperature, which leads to a mixture of crystals (for triglycerides) of various kinds, before heating a little, in order to make disappear the crystals that would lead to a dull appearance; the subsequent cooling is then determined by the crystals that remain, favorable.
Temperature variations depend on the type of chocolate. The chopped or pistole chocolate is melted in a water bath basin at 55 °C for dark chocolate and 45 °C for milk chocolate and white chocolate. Depending on the method chosen, by tablating or by seeding, the pre-crystallization temperature curves will be as follows:
. 28 to 29 °C for dark chocolate,
. 27 to 28 °C for milk chocolate,
. 26 to 27 °C for white chocolate.
By checking with the thermometer, the chocolate will then be returned to the operating temperatures below, making sure not to exceed them:
. 31 to 32 °C for dark chocolate,
. 29 to 30 °C for milk chocolate,
. 28 to 29 °C for white chocolate.
Then store the chocolate in a water bath at its right temperature.
BASE TEMPERATURE:
(Ref nec) Or base figure, or reference base. Term used by bakers to express the "ideal" temperature of the dough. This figure makes it possible to calculate the temperature of the water that will be added to the flour, to obtain an ideal temperature for the work of yeasts that will determine the taste of the bread and its appearance.
To express this "ideal" temperature of the dough, rather than saying "the dough must be 24°C" for example, bakers talk about the base temperature. This base temperature is included in a calculation that involves: the temperature of the room (the bakery for them, the kitchen for us) and the temperature of the flour. The result is the temperature of the water that must be added to the flour to make the recipe, and that bakers call "pouring water":
T° of water = T° of base - (T° of flour + T° of the kitchen) Example: It is 20 °C in your kitchen, your flour is at 18 °C and the base temperature of your recipe is 54 °C, knowing that it must be the temperature of the water for this recipe?
Water temperature = 54 - (20 + 18) = 16°C.
SMOKE TEMPERATURE:
(Michel Ollé, Analysis of fats, analysis and characterization. INRS document) Smoke temperature is the temperature from which edible oils or fats emit fumes continuously and begin to decompose or denature. (Examples: refined peanut oil: 232°C, extra virgin olive oil: 216°C).
MELTING TEMPERATURE:
(ref nec) Temperature at which a body passes from the solid state to the liquid state.
For example: the melting temperature of butter is between 27 and 32°C depending on its origin, lard: above 30°C, chocolate: 35/36°C.
TEMPERATE:
(Dic Ac of chocolate) Device used to melt the chocolate cover without burning it and by ensuring that the desired temperature is maintained for a desired time.
RELAXATION TIME:
(ref nec) Rest period of the dough following weighing or bowing, before shaping and priming time.
FLOOR TIME:
(P. Moreau) Period of maturation of the flour between its manufacture and its use at the baker (the bags were placed on boards).
TEMPURA:
(ref nec) Japanese frying dish. Japanese adaptation of the peixinhos da horta of the Portuguese Jesuit missionaries in the 17th century, which still exists in Portuguese cuisine. The Japanese lightened the dough and changed the fillings.
These very light donuts consist of a batter made of water and rice flour in which all kinds of products are dipped, mainly vegetables and fish.
TRENCH TENDENT:
(CNRTL) Internal crural muscles, on the inner face of the thigh detached from the posterior quarter of the ox.
TENDERNESS:
(ref nec) One of the important characteristics of meat, with the juiciness. The fact for a meat to be tender.
VEAL TENDRON:
(ref nec) Interlarded and cartilaginous, is less wide than the chest, but more elongated. If it is very lean, it can be cooked like braised or pan-fried ribs.
Tendrons (de) in hot-cold. - Tendrons prepared in fricassee, cooled, and stored in a plate whose bottom is masked with a thin layer of jelly taken. Arrange mushrooms and small onions on top; mask with the sauce linked to the jelly. Let take; detach from the plate by separating them with the tip of a knife, polish with jelly and serve as is.
BEEF TENDRON:
(ref nec) Long and flat piece of meat, most often sold rolled and tied. Piece of beef or veal with slow cooking corresponding to the abdominal part of the animal. Formed alternately by muscle layers, fatty tissues and cartilages that surround the end of the ribs to the sternum.
TERIYAKI:
(ref nec) Japanese cooking method, consisting of watering marinated food (pieces of meat, poultry, fish) in a mixture of soy sauce and Mirin, sake, sugar and grated ginger; as they cook on the grill or are pan.
EARTHMAN:
(IPCF) The earthworker currently manufactured in the north is based on a drink called "guignolet", considered a specialty of the city of Angers since the second half of the 20th century. Alcohol formerly called cherry ratafia (dated 17th century for ratafia).
EARTHY:
(Mr. Ribereau Gayon) This adjective is used to describe wines whose bouquet reveals smells (especially retronasal) of mushroom, forest earth or truffles.
(Roussel et al., Terminological glossary applied to French breads) A dough is "earthy" when it is not elastic.
TERRINE:
(Massialot, 1705) "What is called terrine is a very considerable entry: this is what it is. You need to have six quails, four pigeons, two chickens & a sheep's square cut into pieces. Cook everything on the coals in a terrine, over low heat, with bacon at the bottom, for fear that it burns; or small bacon cut into pieces. When cooked, remove the fat & put in its place good veal juice, bleached & cooked lettuce hearts, a little green pea puree, with peas or asparagus tips. Let them cook together for some more time, & only serve after degreasing well. "
(TLFi) Terracotta container, earthenware, round, flat-bottomed, which flars upwards and is used for various uses.
(TLFi) Contents of this container. In particular, solid mass obtained by heat coagulation of crushed animal tissue, added to various ingredients that contribute to the taste.
(CNRTL) Aged: container, often luxuriously decorated, oval in shape, equipped with a lid and presented on a tray in which stews and vegetables were served.
COUNTRY TERRINE:
BRETON COUNTRY TERRINE:
(ref nec) The Breton country terrine is a country terrine made exclusively in Brittany. This terrine, recognizable by its brown crust, is made with pork meat and offal and is sometimes seasoned with Breton apple alcohol (lambig) or cider, spices and fleur de sel from Brittany. The ingredients are: fresh pork rin, pork throat, fresh fat bacon, pork liver, 1/2 pork strainer, onions, bouquet garni of parsley, thyme and 2 bay leaves, salt and pepper.
GOOSE TERRINE:
(ref nec) The goose terrine is a pate made from goose meat and minced lean pork. The ingredients of the goose terrine are as follows: a young boneless goose, minced pork, goose liver, shallots, white wine and a little cognac, spices (salt, pepper, grated nutmeg), flour, yeast diluted in a little warm milk, eggs, a little sugar and water.
TERROIR:
(Civa) Terroir, 's Wigüet, d' Làj: The terroir is a geographical area including multiple geographical, physical and biological factors (pedology, geology, hydrology, microclimate, exposure) combined with a cultural and human dimension. These characteristics will influence the organoleptic qualities of the wine.
(H. This) V. The terroir with all sauces, Editions de la Nuée bleue.
HEAD:
(ref nec) It consists of three parts: lean (used in the manufacture of head cheese or galantine), bones (protein flours for zootechnical use) and fat. The ears and tongue are used in the manufacture of head cheese.
(ref nec) Fraction evaporated first, during a distillation. For spirits, it is thrown away, because it is mainly composed of methanol, which is toxic.
VEAL HEAD:
(ref nec) Upper part of animals with vertical station, with bilateral symmetry, which carries the main sensory organs and nerve cells. Product rich in gelatinous parts. After being scalded and depilated, degorged and boned, then rolled, tied and blanched strongly, poached in a lemony white, it is served hot or cold, accompanied by flavored vinaigrette. Most often, in France, it is served with a gribiche sauce or a ravigote sauce (see these terms).
VEAL HEAD FROM RAMBERVILLERS:
(http://www.ramberinfo.com/index.php? option=com_content&view=article&id=99&Itemid=149) It is reported that the Rambuvetais once had, for their herds, a right of way on the territory of Padoux, a common right with the people of Épinal. However, it is said that one day the Spinalians stole 12 heads of cattle. The offenders were ordered, as they should, return twelve heads of cattle. But, biasing on the words, the Spinalians laid twelve well-cut veal heads. Hence the name of calf heads given to the inhabitants of Rambervillers.
In any case, the veal head is indeed the emblematic dish of Rambervillers. It is a veal head served trembling in its dish, enhanced with a vinaigrette or mayonnaise, which can be enjoyed all year round in all restaurants in the city, and in particular at the time of the Veal Heads Fair.
Recipe: Put the boneless and rolled veal head in a casserole, cover with water and add carrot and onion cut into thin slices, chopped garlic, vinegar, bouquet garni, salt, pepper, flour. Cook covered. At the end of cooking the meat, gribiche sauce (mustard, vinegar, salt, pepper, emulsified oil, then crushed egg yolks, sliced shallots, parsley, capers, pickle rings and chopped egg whites).
To serve, the veal head in rings, with steamed potatoes, slices of raw tomatoes, topped with gribiche sauce, the rest in a sauce bowl.
SETTING HEAD
(ISO for containers) Small protuberance on a container, used to properly position it before labeling or printing.
SAINTE AGATE'S NILL:
(Local cheese association) The Téton de Sainte Agathe is a fresh goat cheese with herbs and olive oil, originally from Provence and made from raw or pasteurized milk. It takes its name from the fact that its shape resembles that of a breast, while the peppercorn deposited on its top suggests the nipple.
QUEEN MARGOT'S NIPLE:
(F. Miot) This chocolate candy is made with milk chocolate paste, grapes and apricots, flavored with Grand Marnier, all coated with white chocolate. This Pau specialty with an evocative shape is a tribute to Queen Margot, first wife of Henry IV, known for her beauty and necklines.
TETRA:
(ref nec) "Tittle" is the name of various varieties of partridges, the grouper is a wild bird (Galliformes family), large in size, which lives in company in mountainous forests and meadows. The great yew or big heather rooster. The yarsper, also called birch rooster, mountain rooster or small heather rooster. Like partridge, we prepare the pink or saignant hermor or on the contrary in salmis, accompanied by cranberries or pimbinas in syrup or jelly.
TETRAGON:
(Mr. Chauvet) Or New Zealand spinach. Annual or perennial herbaceous plant, with stems up to 1 m long. The tetragon is probably the species of the family most used as spinach
TETRAPLOID
(CNRTL) Which has 4n chromosomes in its cells, the diploid number 2n being the normal number.
TEXEL:
(ref nec) Originally from the Island of the same, in the Netherlands, this breed of sheep was introduced to France in 1933. Texel is, par excellence, a grass and outdoor breed; it is renowned for its meat and wool production. The conformation qualities of the Texel breed mean that rams are very popular in industrial crossings.
TEA:
(CNRTL) Asian shrub, belonging to the genus Thea (or Camellia) of the Theaceae family, cultivated for its leaves that are used to prepare a fragrant and stimulating drink.
TEA POO
(TLFi) Container with a lee and a spout that is used to infuse and serve the tea.
THERMIZATION:
(ref nec) Thermization is a heat treatment applied to raw milk. The latter is brought to a temperature of at least 63 ºC for 16 seconds.
Thermalization is a diminished form of pasteurization. Its main objective is the destruction of pathogenic bacteria that could be found in milk, without changing its technical characteristics as much. However, this treatment can lead to a decrease in the banal microbial load of milk (lactic bacteria, aging bacteria, etc.). This charge is generally used for the preparation of raw milk cheese. In this case, laboratory-grown bacteria must be used to replace those that have disappeared.
THERMALIZED:
(ref nec) The milk undergoes a short and little heat treatment, at a temperature of 59 °C to 65 °C for 15 to 20 seconds. This process partially eliminates certain bacteria that can cause infection and impoverish the lactic flora. Cheeses made with this type of milk are retained for a period of 60 days before being placed on the market.
THERMOCIRCULATOR or THERMOPLUNGER
(H. This) Heating system (composed of an electrical resistance and a water stirring circuit) whose operation can be adjusted using a thermostat. It is immersed in a container filled with water (pot, stainless steel tray, etc.), in order to cook at a constant temperature, below 100 °C. These devices allow in particular to cook food placed under vacuum, in plastic pockets (which must be of food quality). This system was initially imposed for "low temperature cooking", but today there are many systems to obtain the same result. Note that these devices that were refused by the profession in the 1980s are now all over the world. This is a sign that "molecular cuisine" is a global success.
THERMOCOUPLE:
(H. This and N. Kurti, Physics and chemistry in the kitchen, Scientific American) System of two metal wires of different nature: the welding of the two wires leads to the appearance of a difference in electrical potential ("voltage") - which depends on temperature - between the free ends, so that the use of a voltmeter makes it possible to determine the temperature.
Some are sheathed with fiberglass, so that they can be introduced through the door of an oven.
Note that it is always good to check them before use, by immersing them in cold water where there are ice cubes (0 °C), then in boiling water (100 °C).
THERMOMETER:
(ref nec) Instrument used to assess temperatures, in particular by means of the expansion or contraction of a substance (usually liquid or gaseous) in a graduated tube.
The oldest are made of glass and contain a liquid that can be mercury or ethanol, possibly colored. Since the advent of molecular cuisine, these systems have been replaced by thermocouple (see this word) or infrared systems.
THERMOSTAT:
(CNRTL) Device intended to keep the temperature in a speaker constant by acting on the heating medium when the temperature tends to vary.
TUNA:
(CNRTL) Large pelagic fish of the Mediterranean and Atlantic, of the family of the combrids, with a long fusiform body steel blue and silver.
GERMAN TUNA:
(IPCF) Fishing from June to the end of January. Due to its fishing technique, the fish is not damaged and retains all its quality. Length from 0.50 to 1 meter. His body is tapered, his back is gray, his belly is white and his long head is equipped with an important mouth.
TUNA:
(CNRTL) Small tuna from the Mediterranean next to the bonite.
THYME:
(CNRTL) Kind of perennial, aromatic plant, of the Labiées family, very abundant in the regions of scrubland and maquis, which is grown to serve as a condiment.
TIAN:
(TLFi) In Provence, usually rectangular dish in terracotta; p. meton., vegetable-based gratin, cooked in this dish.
TIGNOLET
(boulangerie.net) Regional bread, southwestern France
TIMBALE:
(CNRTL) Top circular metal mold. For service, often in silver or porcelain.
Culinary preparation made in this mold.
Timbale (de) à la Metternich
Timbale (de) à la Nesselrode
TINETTE:
(CNRTL) Small wooden tub whose bottom is wider than the top and which was used to transport salted or melted butter.
TIRAMISU:
(ref nec) Dessert of Italian origin (literally "pull me up"), made with cookies soaked in coffee, cream composed of mascarpone whipped with sugar, eggs and marsala, set up in superimposed layers, all covered with cocoa powder.
CORKSCREW:
(CNRTL) Initially, a rod with a helical end, or open metal spiral, terminated by a ring or handle, which is introduced by turning in the cap of a bottle in order to remove it easily.
(Colbert Innovation) In the 17th century, inventors began to create instruments to facilitate the removal of corks. The first reference to a corkscrep seems to date from the 1680s. These instruments were called the "steel worms". They were inspired by the gun (cannon rovers) cleaning tools made by gunsmiths. The first Corkscrew patent was filed by Samuel Henshall, in Oxford in 1795. His difference with the steel worm is that he had a disc attached that prevented the worm from going far and getting stuck. Then, in 1802, another patent was issued for a hinged corkscrew.
SPONGE-SPRONGE:
(Honey comb taffy) Confectionery made from a caramel made with 165 mL of corn syrup or glucose, 500 mL sugar and 90 mL of water and possibly liquid vanilla, bring to a boil, to reach between 149 /154 °C, turn off the heat source. Add 1 tablespoon of sodium bicarbonate, mix with a whisk. The mixture will increase by 4 times its volume and will be alveolated with the addition of bicarbonate. Transfer the preparation into a container lined with parchment paper and let cool. Cut on request.
FIACRE PULLER:
(Lexicon of the French butchery) Meat originated from reformed horses that pulled fiacres. In butchery, expression to say that meat is tough of poor quality sold for beef.
CLEAR:
(The book of the butcher-caterer companion) Decanting.
CROCHET:
(ref nec) Technique used in confectionery that consists of placing a crochet suspended from the wall a mass of cooked sugar that is then pulled down and raised as many times as necessary to obtain the desired appearance.
TOFFEE:
(ref nec) Or pull, confectionery, made by boiling sugar or molasses in butter in the presence or without flour. Sugar heated to a temperature of 145/150 °C or cooking is called broken sugar. We can distinguish the English toffee, with a lot of butter and often almonds.
TOILET:
(ref nec) The toilet is a veined membrane of fat (epiploon or peritone), also called "headdress" or "toilet", surrounding or containing the viscera (intestines) of butcher animals, which are used in butchers and delicatessen, to wrap certain pieces of meat, terrines and pâtés.
TOMATO:
(L.Bromberger, Paris Bistro) pastis with a dash of grenadine syrup
ANTIBOISE TOMATOES:
(Höfler) Tomatoes garnished with a stuffing of anchovies, capers and hard-boiled eggs.
FALL:
(ref nec) Action of gently cooking some vegetables spinach, sorrel, in their constitution water. Cook vegetables directly in their vegetation water.
FALL TO ICE:
(ref nec) Reduce a liquid (juice or bottom) to total concentration of the liquids (a thick syrupy preparation is obtained).
TON
(TLFi) Very large barrel, wide and swollen.
(ref nec) In the Pays de la Loire, designates a barrel format of more than 350 liters.
BARREN:
(CNRTL) Large cylindrical wooden container, swollen in its middle, made of curved ditch assembled and held by wooden or iron circles and closed by two flat bottoms.
BARREL
(Civa) Cooper, d'r Kiefer: craftsman specialized in the manufacture and repair of barrels. His art consists of selecting the woods according to their grain and origin, then assembling the douelles according to their dimensions, bending them over fire. He performs the finishing work to ensure the solidity and tightness of the container that will bear his signature.
Jerusalem an as Jerusalem ana
(TLFi) Jerusalem artichoke, or Jerusalem artichoke, Canadian truffle or perennial sun (bot. Helianthus tuberosus L., 1753) is a perennial plant of the Asterace family, characterized by roots forming tubers, by a high straight stem, by lanceolate, toothed, rough leaves, by terminal, radiated, yellow and brown flowers. Synon. sc. helianthe* tuberous.
(Dirc ac fr) Species of helianth, native to America, whose underground stems form tubers; by metonymy, each of these tubercles, which are edible. Jerusalem artichoke was once called earth pear. Jerusalem artichoke was widely consumed during the Second World War.
TOQUE:
(CNRTL) White canvas hairstyle, more or less high depending on the rank, worn by cooks, bakers, pastry chefs and their staff.
EGG TAPER:
(ref nec) Tool to cut boiled eggshells without breaking them.
TEA TOWEL:
(TLFi) Rectangle of coarse canvas that is used for certain household chores, including wiping dishes or scrubbing furniture.
TEA TOWEL (COOKED AT)
(TLFi) Drained, cooked in a tea towel.
(ref nec) Technically qualifies a piece of high-quality meat cooked in a broth, surrounded by textile strips or a cloth.
Also called foie gras.
TORDU DE LA LOZERE
(boulangerie.net) Sourdough bread, twisted twice.
TORIL TOLOSENC (Toulousain)
(F. Claustres) Tourin served in the Toulouse region with stale bread covered with grated cheese.
BASQUE TORO:
(ref nec) Saint-Jean-de-Luz fishermen's soup once made with cod cooking water, enriched with herbs, unsold fish and potatoes.
TORQUE:
(IPCEF) Syn. of tortillade. The anise torque, a Provencal dessert, is presented in a crown composed of two braided strands, its texture is granular, compact in appearance, but friable and melting in the mouth.
ROASTING:
(Dic Ac fr) Grill, roast.
TORTELLINI:
(ref nec) Pasta in the shape of small twisted crowns, stuffed with a mince of meat, cheese, herbs, from Bologna and Modena.
TORTILLADE:
(technomicron) Associated mainly with Saint-Éloi, Saint-Roch and Saint-Jean. Crown of 15/20 cm in diameter and about 80 g whose 4 cardinal points have been cut to "burst" the dough. Airy and soft dough, made from flour, sugar, olive oil, eggs and anise grains.
EARLY-MADE:
(Jules Gouffé) Dessert composed of a dough made of eggs mixed with sugar, melted butter in equal proportion, grated lemon zest, a pinch of salt, baked in the oven.
(ref) Pastry that is executed quickly. Revenues vary from one region to another.
(CNRTL) Pastry that is quickly executed made of flour, sugar, eggs, milk, butter in equal quantities.
TOUILLETTE;
(Littré) Stick used to stir a drink, usually delivered by a vending machine.
TOUILLEUR:
(ref nec) Small decorated rod, used to mix cocktails in a glass.
Toulousaine (à la). - Filling: 250 grams of main element (poultry, sweetbread or brain cutlets); dumplings, crests and kidneys, mushrooms and truffle blades.
TOUQUE:
(CNRTL) A touque is a metal container for the storage and transport of spices, powders, pasta, liquids.
TOWER:
(TLFi) Lid of the kneader on which the baker turns.
(TLFi) Marble or thick wood table used to work the dough with a roller. (Dict. 19th and 20th centuries). Synon. Pastry.
Operation carried out when making the puff pastry, and which consists of an elongation followed by a folding.
CAT TOWER
(boulangerie.net) At the end of the 14th century, precautions against fire redoubled and an edict of Charles VI obliged bakers and oven owners to provide a space between the adjoining wall and the outer wall of the oven; a rule that still persists under the name of "cat tower".
NECK:
(Mr. Grossmann) Is part of the equipment of the cook's outfit. Square of fabrics folded in half to give a triangle then folded on itself and knotted like a tie, absorbing sweat from the neck and face and avoiding temperature fluctuations between the stove and the cold room.
TOURAGE:
(ref nec) Process used for the production of pastries, and which consists of superimposed layers of dough and fat. The tourage gives the products their puffy consistency. The bakery performs the turning in single rounds (in three) or double turns (in four).
TOURING:
(Industr. Fr. brass., 1955, p. 7) Operation that consists of drying the sprouted barley. Green malt is spread on perforated metal trays and sometimes a current of hot air or gas is sucked through the layer. While maintaining a fixed temperature in the malt, evaporation is activated, therefore drying by acting on the draft or by more or less strong ventilation.
The touraillage is the last step of malting after cleaning, quenching and germination of the barley. This operation consists of drying and giving taste, by hot air, to the sprouted malt, in the touraille.
The operation lasts 24 to 48 hours: the humidity of the green malt goes from 45% to 4%, with a temperature that gradually reaches 85 °C for standard malts (Pilsen) and up to 110 °C for Munich malts. This temperature is then maintained for three to four hours: this is called the shot, during which the taste develops.
TOUR:
(TLFi) Tourer (trans. verb, past.) Prepare a puff pastry by folding a piece of dough several times on itself and lowering it with a roller.
A distinction is made between "simple rounds", where the dough is folded in three, and "double rounds" (or "in portfolio") where the two halves are each folded in half, before the whole is folded (in half).
(P. Lacam, New Pastry Memorial) Roll out puff pastry or dough with a roller and fold it.
TOURIN:
(ref nec) We still say "tourri" in patois, or even "ouillat" in Béarnais, from the name of the varnished earth pot in which the soups are cooked.
Soup made of sliced onions and garlic returned to low heat with goose or duck fat, sunged and wet in broth. We serve this tied soup first with lightly whipped whites, then with yolks beaten with vinegar.
TURNING:
(ref nec) The turning point is in a brigade the cook who is likely to replace his colleagues in one of the games.
TURNS:
(boulangerie.net) Putting the dough pieces on hold before baking.
(ref nec) Operation consisting of balling or laminating and lengthening a dough.
(CNRTL) Peel by giving a round and regular shape. P. ex Vegetable tired with a knife to give it a regular shape with rounded edges, usually oval in shape with flat tips for firm vegetables: potatoes, carrots, turnips, zucchini, etc. A sting knife is used, or a bird's beak knife that facilitates the realization of the shape thanks to the curvature of its blade. It is possible to turn in different forms: garlic clove, olive, soap... For each of these names, prune the vegetable so that it takes a shape close to the statement.
TURNS CLEAR:
(ref nec) Refers to a bread started to grow with the molding (or key, or sometimes welding) in contact with the canvas.
TURNS GRAY:
(ref nec) Refers to a loaf put to grow with the smooth canvas in contact with the canvas, on the opposite side to the key.
TOURNEBROCHE:
(CNRTL) Mechanism used to rotate a spindle.
TOURNEDOS:
(TLFi) Slice of beef tenderloin, usually surrounded by a bacon bard, which is cooked on the grill or in a pan.
TOURNEDOS ROSSINI:
(ref nec) Tournedos with a slice of foie gras
TURN
(ref nec) Round by peeling some vegetables in the shape of a more or less large olive depending on their name (pot apples, steam, castle or melting).
(boulangerie.net) to make bread, the sourdough was kept in a "tournet".
Also said for mushrooms.
TURN A TABLE:
(service) Renewing a table is making it run, making it profitable to the maximum.
TURNETTE:
(ref nec) The turnette, or latte, or spatula, or cake turner, or spanell in Breton, and a wooden spatula often made of beech or boxwood, use to take off and turn the pancakes. The length of the spanell is chosen according to the size of the billig (see this term).
PIE:
(TLFi) Circular pie with slightly high edges, covered with a sauce, garnished with meat, poultry, dumplings and served as a hot starter.
(CNRTL) From the Low Latin torta "round bread"; pPain bis of circular shape (especially in the south of the Loire).
CAKE:
(CRNTL)
A - Grain residue, oil fruit from which the oil is extracted.
What remains of walnut kernels or seeds, once the oil is extracted. It is used for livestock feed and as bait for fishing once reduced to flour (example: hemp seed hemp seed). If said "nillon" or "nion" in some parts of Switzerland.
B – Vernacular name of several crabs. Large Atlantic crab, with a smooth brown shell and rounded shape, whose flesh is estimated.
CHEESE CAKE or CHEESE CHEESE:
(Inventory of France's culinary heritage) Takes its name "tourterie", which means cake in Poitevin. Round cake consisting of a shortcrust pastry covered with a preparation based on goat cheese or cow and egg cheese, which forms an almost black brown cap.
PILEEL:
(ref nec) The dove is a bird (Columbid family) close to the pigeon, but smaller. There are two types of lovebirds in Europe: the sedentary-collared lovebird (or Turkish lovebird), and the migratory woodlin, which winters in Central Africa and returns to Southern and Central Europe. Gray and pink in color, their collar is black and white, the back and wings speckled.
The dove is a bird considered game, like the pigeon or the dove. Hunted, its flesh has little culinary interest, with the exception of the supremes of young birds.
 

TOURTIÈRE:
(Dic Ac Fr) Kitchen utensil used to bake pies or pies.
The old cake pans were often made of copper, but also made of terracotta with a flat bottom, which can be placed on a tripod during cooking, or resting on 3 feet and always equipped with a lid. Modern pie pans, or pie molds, are now made of stainless steel, often with a removable bottom facilitating the demolding of the pie, with a plain or godroned edge and no lid.
GODRONNÉE CAKE:
(ref nec) Tourtière with relief grooves on its perimeter.
TOURTIÈRE OF LAC SAINT JEAN:
(ref nec) The Lac-Saint-Jean tourtière (a variant of the cipaille) is distinguished from the Quebec tourtière by its size, much larger, and by its filling composed of larger diced pieces of meat always with the diced potatoes.
 

TOUTCHE, TOUTIE, TOUYTAIES:
(IPCF) Cake: usually, we made the offering to the Christmas watchmen" of one or more cream cakes kneaded with bread dough, of course, but cheated with a little milk and butter.
 

ALL-SPICE:
(CNRTL)
Nigelle; p. meton., seeds of the nigella, used as a condiment.
Fruit of the chili or pepper of Jamaica.
 

TRACLE
(ref nec) Origin Bugey, Savoie. Creamy preparation with a strong smell and pale color, made from cheese leftovers fermented with white wine, Bugey marc, garlic and various herbs.
 

TRAIT:
(Cocktails) Measurement term representing 3 to 5 drops.
 

SLICE:
(TLFi) Operation consisting of artificially aging a liqueur by bringing it to a temperature of 70 to 90 o C in a hermetically sealed vessel and avoiding distillation.
Slice:
(ref nec) Large piece of meat (6 to 10 kg). It is a lean and short-fibered piece in which the butcher prepares roastbeef.
 

SLICE-CURD
(Inventory of the culinary heritage of France) Also called curdbreaker, lyre, harp or cutter, is a tool for manual or mechanical use, intended for cutting curd from the curd tank in order to promote its draining, an operation that eliminates part of the whey, during the second stage of manufacturing marbled, spun or pressed cheeses, as well as some soft or cooked cheeses.
 

TRANCHELARD:
(Larousse G) Knife with a very long blade (17 to 35 cm), flexible and pointed, used to cut ham or bacon into thin slices.
 

TO CUT
(TLFi) Separate, detach from a whole, by cutting net, using an instrument.
(Seminar of molecular gastronomy) Undergo a phase separation (for a sauce, a cream...). It can be the rupture of an emulsion, when the amount of dispersing phase is insufficient, a protein coagulation...
Action of detailing hot or cold meat into thin and regular slices using a slicing knife. Action of cutting cold cuts (ham sausages...)
 

HAM SLICER;
(ref nec) Device used to finely cut ham into slices.
 

TRANCHOIR:
(O. Redon, Gastronomy in the Middle Ages) Slice of bread that served as a plate in the Middle Ages.
(Larousse G) Wooden board intended for cutting meat, commonly called "cutting board", with sometimes, on the perimeter, a groove to collect juices.
Until the 18th century, a pantry knife, or a slicing knife, was also called "slicer" for cutting meat.
 

QUIET:
(Ribereau-Gayon) Red grape variety from the Southwest, with a pronounced tannic character
 

WORK ON POOLISH
(boulangerie.net) Another method of breadmaking, making a bread fermented only with yeast (1840).
It is a pre-ferment, usually with half of the souring water of the kneaded, and the same weight of flour. The yeast dose depends on the fermentation time of the poolish.
 

WORK:
(CNRTL) Stir to incorporate the ingredients.
 

THROUGH:
(ref nec) The crossbar is a piece of butchery that is at the bottom of the pork square corresponding to the upper part of the pig's breast. Elongated, flat and narrow in shape, the transverse is made up of muscles, fat (more or less) and the middle part of the ribs. Used mainly for barbecues, Americans call it spare ribs that they taste with their fingers. Pork ribs are often prepared with sweet and sour, Chinese lacquered or caramelized, previously marinated with various spices and soy sauce.
In winter, sold salty, the cross enters the composition of stews, sauerkraut and or small salty with lentils.
 

SOAKING:
(TLFi) Action of soakining syrup or alcohol.
(ref nec) Soaking consists of soaking a praline in a liquid preparation such as the cover chocolate (melted) and covering it entirely.
 

THIRTEEN:
(J. Mr. Jeudy) By tradition, the number thirteen does not exist in a dining room. The tables jump from 12 to 14; sometimes we use 12 bis. In France, there is usually no floor or room 13 in hotels.
 

TREMI
Container of adequate dimensions that is placed under the rollers of a grinder, in order to collect what falls from these rolls
 

DIP:
(TLFi) Mix a liquid, a drink with water or another liquid.
(TLFi) Immerse in a liquid to soak.
(Y. Thuries) Soak a baba or a savarin with syrup. Also called chocolate interiors that are dipped in the cover chocolate.
 

TRENEL:
(ref nec) The trénels or tripous (Occitan rouergat, "braided tripet" in French) make up a rural household dish made in the breeding territories of the dairy sheep of the southern Aveyron in the Massif Central. The trenels, which the city of Millau has erected as a renowned specialty, are composed of tripe taken from a lamb belly, stuffed, folded and held by a string. Depending on the different butchers and families who make them, the recipes vary. Ingredients: the sheep's belly (originally from the caussenarde breed and, for a few decades, from the lacaune breed) serves as a container for the stuffing, most often composed of ham, belly, garlic chopped with cloves. The trenel will mix in a salty and peppery broth, composed of water, white wine, rank, carrots, celery, leek, onion, thyme, bay leaf.
 

TRESCATS:
(ref nec) Trescats are Southwest tripoux cooked in white wine.
 

BRAIS
(Ref nec) Cake (or part of cake) consisting of net elements
Decorative pattern made of marzipan, butter cream or gianduja
 

TRUCE OF CONFECTIONERS
(CNRTL) Truce where confectioners replace politicians, a period that is at the time of Christmas and New Year's holidays, and during which political life is less intense.
Non-working period of political activity in France between Christmas and New Year's Day.
As Christmas approaches, by a kind of agreement between parliamentarians, there are no irritating questions, which, disturbing the public spirit, would harm business. And even in order to live better, we prepare, we give ourselves to the holidays (T. Poppy Gallica).
Originally, it is said, the "Truce of confectioners" was the putting into sleep, during this holiday season, of political and diplomatic activity.
Today, in practice, the expression applies to any professional activity that is interrupted during this period. The image is easily understood: at the turn of the solstice, we brave the rigors of the season to better persuade ourselves that we exist and that we are alive. Bombance, then! And we ring the confectioner's cash drawer. In reality, it is therefore the truce for everyone except for confectioners.
 

TRICANDILLES:
(ref nec) Tricandilles (also called fricandilles) are a charcuterie specialty of Aquitaine, a region in southwestern France. They come from the pork belly which is the first intestine of the pig (or panset), sold scalded, which is simply cooked grilled on the coals and also in the pan, served well seasoned with salt and pepper, possibly with garlic and parsley.
 

TRIE (Wine, feminine):
(ref nec) Is only used to evoke the successive harvests of grapes with noble rot in the production of liqueur wines.
 

Sort
(ref nec) Remove unwanted elements from a product (stebbles, pieces of shells, spoiled fruit, etc.)
 

TRIFLE:
(ref nec) English dessert made of pastry cream, fruit, sponge cake, fruit juice or gelatin and whipped cream. These ingredients are usually arranged in alternating layers.
The oldest known recipe (Thomas Dawson. 1596. The good huswife's jewell) stipulated a thick cream flavored with sugar, ginger and rose water; later, the eggs were added and the cream was poured on bread impregnated with alcohol.
The trifle (bagatelle) would be derived from another similar dessert known as fool.
 

TRIGEMINAL:
It is said of sensations (fresh, spicy) due to the binding of molecules to receptors of the trigenumal nerve (in the mouth and nose).
 

TRIGLYCERIDES:
(H. This) Food fats are, most often, almost exclusively made of compounds of the triglyceride family, more aptly called triacylglycerols. Depending on the atomic constitution of their molecules, the various triglycerides have different melting temperatures. And it is because the butter contains very varied triglycerides that it begins to melt around -10 °C, and ends up melting at 55 °C. Chocolate, on the other hand, is made of less varied triglycerides, which explains why its melting range is narrower (end of melting at about 37 °C).
 

TRIPE:
(CNRTL) Edible part of the viscera of certain slaughter animals (intestine, stomach) prepared and accommodated in the kitchen in various ways.
Eggs in the tripe/tripe. Preparation based on onions fried in butter, to which flour and cream are added, and which are poured over hard-boiled eggs and cut into rings (from after Gdes hours cuis. fr., J. Gouffé, 1877, p. 183 and Ac. Gastr. 1962).
 

TRIPERY
(Larousse G) Tripe is the set of butchery offal, sold mainly at the tripe.
 

TRIPE ON A SKEWER FROM THE FERTÉ-MACÉ:
(ref nec) Fertoise-style skewered tripe are a culinary specialty of the city of Ferté-Macé in Normandy.
A "skewer" is a package of tripe gathered and pierced by a small wooden stem, usually made of hazelnut or coudrier, called billette, because it is cut from a log of one of these two woods.
 

TRIPLE CREAM:
(ref nec) Flowery crust cheese with a milk fat content of 30% to 35%, and a humidity content of 50%.
 

TRIPE IN THE STYLE OF CAEN:
(ref nec) Caen-style tripe is a Norman culinary specialty made from three (out of four) beef or veal stomachs: belly or rumen, bonnet or net, sheet (the curd, or frank-mule, is generally discarded, because it can be the potential seat of bacterial outbreaks), beef or veal foot simmered in a vegetable broth made from leeks, sliced onions, carrots, garlic, thyme, bay leaf, parsley, salt and pepper; everything can be seasoned with cider and a glass of calvados, but this addition goes against the tripe purists, who recommend accompanying Caen-style tripe with cider or calvados and not integrating these alcohols into the tripe.
 

TRIPIER:
(CNRTL) The one who sells tripe and offal.
 

TRIPOUS, TRIPOUX
(CNRTL) Tripe cooked in Auvergne fashion with bacon and spices, accompanied by veal strawberry and sheep's feet.
 

TRITICAL:
(ref nec) Forage plant, annual of the Poaceae family (grasses). It is an artificial hybrid between durum or soft wheat and rye.
 

TRITORDEUM:
(World Checklist of Selected Plant Families) Cereal created by crossing in fields of Durum wheat Triticum durum and wild barley Hordeum chilense.
 

THIRD SPINACH CLERK:
(ref nec) Term used to designate a young apprentice newly arrived in a brigade that was often posted in the dessert part (part where vegetables, soups, eggs and floury products are prepared).
 

SECTION:
(CNRTL) Fragment, piece cut or broken of an object longer than wide.
Said for fish.
(ref nec) Section about 4 cm long hollowed out in the center using the Parisian spoon for filling.
 

SECTION:
(ref nec) Detail a piece of fish into slices perpendicular to the central ridge.
 

SIDEWALK:
(CNRTL) Edge of an object evoking the appearance of a sidewalk. The children bit into their sidewalk toasts, without butter on the edges. (Hamp, Champagne, 1909, p. 86).
In popular language the border of pie dough, patties, cakes. This is the place where there is no filling of cream, fruit, etc.
 

TROUCHIA:
(Inventory of culinary heritage) Nice preparation made of eggs, Parmesan, fine herbs (or chard leaves), spinach; baked in the oven.
MINETS:
(ref nec) The trousseminette is a Vendée aperitif, obtained by mixing wine, brandy, black thorns from Brem and sugar, after a maceration of 12 to 15 days.
 

TO BE TUCK:
(ref nec) Maintain the members of a poultry, a game in order to keep them during cooking (as "bride", but without a fixing system, such as string or needle).
We speak of "kitting a poultry from the beginning to indicate that before cooking the hind legs of a poultry must be tied, keeping them folded thanks to an incision made in the sides.
To poke a crayfish or a langoustine: it is to prick the end of the pliers at the base of the tail to improve its presentation.
 

TRUCHA
(ref nec) The trucha is a rustic flat omelette from Nice cuisine, with spinach and chard. It is served as a starter, sometimes cold, with tomato coulis.
 

TRUFFLE
(J. Roux, L'Auvergnat de poche) Dish made with potatoes, garlic and fresh tome (unaged cheese) from Cantal or Salers, of young aged cheese or in between.
 

TRUFFLE:
(ref nec) The truffle is the vernacular name given to the edible fruiting of an ectomycorhizian ascomycetus fungus that comes in a more or less globular form. The mushroom can produce several truffles. Some truffles have been particularly popular since ancient times, and most truffle species are highly sought after, but the name truffle is also given to species that have little taste.
The black truffle or Périgord truffle, in Latin Tuber melanosporum, is found in calcareous soils at a depth of 1 to 15 cm at the foot of so-called "truffle" trees (oaks, hazelnuts, lime trees, charms...). It develops in the spring and grows from mid-August to mature several months later. It is then collected - we say "cavée" - usually with the help of a truffle dog, a pig or flies.
There are more than a hundred species of the genus {Tuber,} of the Tuberaceae family. These mushrooms and their fruiting can all be called truffles. In addition, due to morphological similarity, it is customary to call "truffle" edible sporophores of species that are quite distant from it, both for taste and by phylogeny. This is the case, for example, of Terfesse and deer truffle. The maturity period is variable according to the species. The truffle is a globular, blackish underground fungus more or less bristling with warts, brown or white depending on the species. The truffle is an edible, underground mushroom, which lives in symbiosis with certain trees (oaks, chestnut trees, hazelnuts, beeches) and on well-ventilated limestone soils. Its fruiting is irregularly globular, black, dark brown, gray, white and of variable weight. It is found less than 30 centimeters deep. Edible very sought after and expensive, the truffle is of very variable size.
 

TRUFFLE:
(Dic Ac fr) Garnish with truffles.
CHOCOLATE TRUFFLES:
(ref nec) Truffles are small chocolate specialties with a melting heart made of ganache.
 

TRUFFIAT:
(ref nec) Berrichonne pie consisting of a bottom and a lid of puff pastry and garnished with potatoes, garlic, parsley and fresh cream. The term "truffle" comes from its main ingredient: "truffes", or potatoes.
 

TROUT:
(CNRTL) Physostome fish, of the Salmonid family, including several species, with a fusiform body covered with small silver scales, dotted with spots or ocelli ranging from gray-yellow to dark brown, living mainly in clear and bright waters, and whose flesh is highly esteemed.
 

SMOKED TROUT
A smoked trout is a trout that has been threaded along the central ridge in two nets, then tred and on which salted, dried, smoked over a wood fire.
 

TRULLE, or TRULE:
(ref nec) The trulle is a black pudding characteristic of Nice gastronomy. Its specificity is to be stuffed with chard.
The spelling of this sausage can be both "trulle" and "trule". In the first case, he is of the female gender, a trulle; in the second, of the male gender, a trule.
Composition: this traditional sausage is composed of pork blood, to which the butchers add one of the basic ingredients of Nice cuisine, namely chard. This merd stuffing can be added with rice. The trulle is eaten both hot and cold. Ingredients of the trulle: this black pudding also requires pork blood, candied onions, chard green, rice cooked in milk, chopped ruin, cooked apples, bread crumbs dipped in milk, salt, pepper, nutmeg and cinnamon.
 

BASQUE TTORO:
(ref nec) Saint-Jean-de-Luz fishermen's soup once made with cod-cooked water, enriched with herbs, unsold fish and potatoes.
 

KILL (or TUYE, or THUE)
(Dictionary of Meat, Eric Glatre. Ed. BPI) Smoking room found in Franche-Comté.
 

TILE
(ref nec) Refers to a red wine of tile color. However, in wines called "rancios", this brick red tint is normal: it is very often the consequence of a maderification.
 

TUILER:
(ref nec) Place thin elements of similar shapes on a dough sheet by overlapping them like scales. Example an apple pie.
Place elements of similar nature and shape on a surface, a dessert, making them overlap so as to imitate the arrangement of scales or tiles (for example slices of apples on a pie).
 

TUMBLER
(Cocktails) Large glass with straight edges of 20 to 25 cl, used for long drinks.
 

TURBAN:
(CNRTL) Preparation of certain dishes set up in crown.
 

TURBIDITY:
(ref nec) State of the wine still loaded with its impurities.
 

TURBIGO:
(ref nec) Apprison of lamb or mutton kidneys cut in half, strongly sautéed in butter, garnished with chipolatas, small mushrooms and bell onions cooked in butter, topped with cooking base deglazed with white wine and tomato half ice cream.
 

ICE TURBINE:
(rev
fnec) Device used for the preparation of ice cream and sorbets, producing its own cold, unlike ice cream makers.
 

TURBINER:
(CNRTL) To pass through a turbine to purify". We thus speak of turbine butters (New method for the search for natural and margarine oils and butters ds L'Année sc. et industr., 35eannée [1891], Paris, 1892, p. 180); cf. 1895 turbinated milk (Pouriau, loc. cit.).
Produce an ice cream or sorbet using an ice cream maker.
 

TURBOT:
(CNRTL) Rhombus-shaped culinary container for cooking turbots and other flat and wide fish.
 

TURION:
(CNRTL) Underground bud (stem) or formed at ground level by a perennial plant.
 

TURKISH (A LA):
(ref nec) Eggplant or peppers stuffed with minced lamb (or mutton), rice and duxelles. Baked with a tomato onion fondue, most often intended to accompany a square or a pan-fried lamb saddle.
Poultry liver armatised in butter with the addition of a chopped onion and half tomato ice cream.
 

TUSCH or TOUCH:
(ref nec) Salty pancake, of Franche-Comtoise origin, with soft filling, made of flour, yeast, milk, sugar, egg, cream, butter, pepper and nutmeg. Once the cake sheet is dark with dough, a device made of mixed eggs and cream is poured on the abaisse and baked.
 

TYPE (of flour):
Flour is the result of grinding wheat or wheat seeds. In France, the different varieties of flour are characterized according to their blutage rate which is equivalent to their ash rate. The lower the ash level, the whiter the flour.
Type 45 ash level less than 0.5%: white flour.
Type 55 ash level from 0.5 to 0.6%: white flour.
Type 65 ash level from 0.62 to 0.75%: white flour.
Type 80 ash level from 0.75 to 0.0.9%: bise or semi-wholemeal flour.
Type 110 ash level from 1 to 1.2%: wholemeal flour.
Type 150 ash level more than 1.4%: wholemeal flour.
 

TYPE:
(ref nec) Register a voucher at the cash register; in room language, the expression "make music" is sometimes used.
 

TIPSY LAIRD TRIFLE
(ref nec) From typsy, drunk; laird, earthly owner, trifle (see this word) Scottish dessert similar to trifle, made with Drambuie or whiskey.
 

ZIP LINE (A LA):
(ref nec) Garnish composed of fried onion rings and a fondue or crushed tomato in butter. It is intended to accompany small butchery pieces, a chicken or grilled kidneys.
 

TZARINE:
(ref nec) Qualifies a poached poultry, topped with cream cucumber, by reference to the classic Russian culinary repertoire.